Strawberry Rhubarb Tart

The hardest thing about posting a recipe like this: I didn’t actually measure anything when I made it! I have a good idea of what I did - but the point being - you can be a little loose with it! This is my favorite thing to eat so I’ll go out of my way to make it. It’s also pretty easy to throw together!

Tart Dough

  • 2.5 cups all-purpose flour

  • 1.5 tsp salt

  • 1/4 cup sugar

  • 2 tsp cinnamon

  • 1 cup butter, unsalted

  • 1/4-1/2 cup COLD water

This makes enough for two tarts - so you can either half the recipe and only make one or save the other dough in the fridge or freezer to make something else - or make two of these! I actually used the the whole dough for one large one but felt like it was too thick and I should’ve made two!

Dry ingredients in a bowl. Whisk together. Rub butter into dry with your fingers. You want pea sized chunks of butter. Add cold water and mix with a rubber spatula / wooden spoon / hands. At this point you can split the dough in two, make round discs with them and put in the fridge to rest. I didn’t do this - I used mine right away because I didn’t want to wait and it was all good.

Filling

  • 1.5 cups strawberries, chopped (you can half or quarter them!)

  • 1.5 cups rhubarb, chopped (1/4-1/2” pieces)

  • 2.5 Tblsp Cornstarch

  • 1/2 cup sugar

  • 2 tsp Lemon juice

  • 1 tsp Ginger, ground

  • 1/2 tsp Cinnamon, ground

Oven at 350

Mix all ingredients together in a bowl.

Roll out dough. I used a half sheet pan (basically a cookie sheet) so I rolled the dough out to a loosely shaped circle about the size of the pan. Place filling on dough, leaving a good 3” circumference with no filling around the edge. Fold edge of dough over onto filling. At this point you can egg wash it if you’d like that golden look - one egg whisked together with milk or cream, brushed onto dough.

Bake until filling bubbles - about 40 minutes.